Comments on: Why do Sugar Cookies Spread when Baked?

By: Tyler Johnson

Tyler Johnson — Tue, 14 Jan 2020 15:03:47 +0000

That’s a good idea to make sure that the dough is cold when you bake it. I feel working it with your hands or in the mixer would allow it to warm up a bit and make it less firm. Hopefully doing that would help me to make cool shapes for my cookies when I pull them out.

By: Lisa

Lisa — Fri, 06 Dec 2019 02:56:23 +0000

In reply to Carol Cooper. That is so true Carol! Thanks for sharing that with us. Huge help!!!

By: Carol Cooper

Carol Cooper — Thu, 05 Dec 2019 20:13:42 +0000

I think I have another thing to add to your list of why cookies spread. It seems to make a difference whether you use cake and pastry flour or all purpose flour. I could not work out why my cookies were spreading this year when I normally don’t have a problem with them. Turns out I grabbed cake and pastry flour by mistake. Once I twigged and did another batch with all-purpose, they were back to their normally well-behaved selves.

By: Stacia Livingston

Stacia Livingston — Wed, 02 Oct 2019 19:01:50 +0000

Hi Lisa,
The link to re-rolling dough without waste by One Tough Cookie is no longer available. Is there anyway you could explain to me how it’s done. I love my recipe but it does spread a bit which makes it hard when I make a stencil to use with it and thought this might help.

Thank you,
Stacia Livingston

By: David Teffer

David Teffer — Wed, 19 Dec 2018 11:26:00 +0000

Good morning,
Just getting into baking.
Learned a bit from you.
Bear Hugs from Cape Cod. Peace

By: Lisa

Lisa — Wed, 15 Jul 2015 14:07:45 +0000

In reply to Jeannie. Thanks Jeannie! I know you may think I am crazy, but I took the bottles into the store to see what spatula would work. It was the only way I could find one that would fit. Just let someone that works there know what you are doing so they don't think you are tring to smuggle out your decorating bottles! LOL

By: Jeannie

Jeannie — Mon, 13 Jul 2015 21:57:13 +0000

Lisa, I also have the little decorator bottles. how do I get most of the icing out? Do you know where I can get a little spatula to scrape the bottles? Your blog is great. As a new baker, I learn so much from you. Thanks.

By: Linda

Linda — Sun, 31 Aug 2014 14:05:04 +0000

Has anyone considered butter the cause of the spreading? It seems as time goes on, more and more
water is added in the production of butter. Can anyone suggest a butter than spreads less than others?

By: Lisa

Lisa — Wed, 16 Apr 2014 01:25:15 +0000

In reply to Merrick.

Hi Merrick,

I use a whisk to mix the dry ingredients every time I make cookies and it does not cause them to spread. I don’t over whisk, I just whisk it a few times to mix everything and to break up the lumps.

I chill the dough before I roll it out. I use a thin cutting board and plastic wrap. I have never tried to roll it out on parchment paper because I was afraid it would stick. I have seen people roll it out in between 2 pieces of plastic wrap and that worked out well.

By: Merrick

Merrick — Tue, 15 Apr 2014 18:21:35 +0000

In reply to Lisa.

Hello,
Could sifting my flour with a wire whisk before adding it to my wet ingredients cause spreading? Also, I apologize if you’ve already answered this question, but when rolling out my dough between parchment paper and plastic wrap does the dough need to be chilled first or can it be rolled out right after making the dough?
Thanks so much!